Sept et huit

A traditional French dish of bone-in chicken thigh slow-cooked in low-temperature oil. The skin is crispy and fragrant, and the meat is so tender it falls off the bone. Usually enjoyed with bread.

A Southern French-style stew where meat is slowly simmered in red wine and aromatic vegetables. Characterized by its rich sauce and tender, flavorful meat. Pairs well with homemade bread.

A salad generously made with fresh vegetables harvested locally in Setagaya. Enjoy the natural sweetness and freshness of the vegetables. Suitable for sharing as an appetizer.

An assortment of salty cured ham and salami, and flavorful cheese. Perfect as a snack with wine. Can be eaten by hand.

Fried soft-shell shrimp, with shells so soft they can be eaten whole from head to tail. Enjoy the shrimp's savory flavor and aroma. Characterized by its crispy texture.

A dish where scorpionfish (a white fish) is steamed with herbs and vegetables, wrapped in paper. The aroma that spreads when you open the paper and the fluffy fish meat are characteristic. You can also enjoy the soup infused with the fish's flavor.

Fragrant roasted duck breast. The red meat has a rich umami and a moist texture. Recommended to pair with red wine as a main dish.

Pasta made with thick noodles that don't easily lose their shape, designed to be delicious even when taken home. It has a chewy texture and is satisfying to eat.

A set plate featuring the chef's recommended dishes. Enjoy everything from appetizers to main meat dishes and dessert at once. Ideal for those who want to try various flavors in small portions.

Large homemade bread baked in our oven. Enjoy a crispy exterior and a chewy interior. Recommended for dipping into sauces.

Homemade bread with the saltiness of anchovy and the fluffiness of potato. Enjoyable as a snack with drinks or as a meal.

Bread kneaded with Gorgonzola cheese, known for its unique aroma and rich flavor. A must-try for cheese lovers, it pairs particularly well with red wine.

A set of long-aged cured ham and salami. Characterized by its concentrated meat flavor and moderate saltiness. A classic appetizer to enjoy with wine.

An assortment of two carefully selected cheeses. You can enjoy the different flavors and textures of each cheese.

Tripe stewed in tomato sauce and grilled. The unique chewy texture pairs well with the acidity of the tomato.

Fried shrimp with soft shells. Seasoned with a Southern French Provençal sauce. Savory and can be eaten whole, from head to tail.

A colorful salad made with a variety of fresh vegetables. Enjoy its crisp texture as a refreshing start to your meal.

Whole olives with pits. The flesh around the pit is particularly juicy and flavorful. Perfect as a light snack with drinks.

Carpaccio made with sea bream from Akashi, Hyogo Prefecture. Thinly sliced fresh white fish, seasoned with olive oil and sauce. A cold appetizer.

A dish where the liver of "Kuro-dori," a premium brand chicken, is stewed in a red wine-based sauce. Enjoy the rich flavor of the liver and the wine.

Seafood dish prepared with an escargot butter (garlic butter) flavor. The aroma of herbs and garlic is appetizing, and it's also recommended to dip bread into it.

Pasta generously made with ripe tomatoes. The simple sauce, concentrated with the sweetness and acidity of tomatoes, coats the noodles well.

Pasta with a meat sauce made from simmered minced meat and vegetables. A rich sauce infused with the umami of the meat, popular with both adults and children.

A dish using large tube-shaped short pasta called Pacheri. The texture of the squid and the saltiness of the anchovy combine with the tomato sauce, allowing you to enjoy the seafood's umami.

Pasta made with homemade noodles and luxurious truffle. A luxurious dish with the rich aroma of truffle.

A dish combining chilled homemade pasta with sweet scallops and a refreshing basil sauce. Recommended for hot days or when you want something light.

Fried scorpionfish (white fish) with herbs. Enjoy the crispy, fragrant exterior and the fluffy white fish inside.

Roasted natural ayu (sweetfish) served with a tapenade sauce made from olives and capers. The slight bitterness of the ayu pairs well with the saltiness of the sauce.

Conger eel prepared as a Western-style tempura (fritter). Enjoy the crispy batter and the fluffy texture of the conger eel.

A rich soup made with seasonal vegetables. The sweetness and umami of the vegetables are infused, giving it a creamy texture.

Butter made from the milk of cows that have only eaten grass. It has a richer flavor than regular butter and is exceptional when eaten with bread.

Oven-baked duck breast. The skin is crispy and fragrant, while the red meat is juicy and flavorful with every bite.

Slow-cooked bone-in chicken thigh in low-temperature oil. It has a long shelf life and the meat is extremely tender. Served seared on the surface.

Iberico pork from Spain, smoked and grilled with straw. The fragrant aroma of straw infuses the meat, offering a deep flavor with the sweetness of the fat.

A dish of rare veal round "Ichibo" (rump) seared in a pan. The meat is tender and has a delicate flavor.

Lamb dish grilled with straw for aroma. The unique flavor of lamb matches the fragrance of the straw.

Bone-in pork simmered in red wine until meltingly tender. The rich sauce soaks into the meat, making it so tender it falls off the bone.

An offal dish made with pork kidney. It has a unique texture and flavor, making it a bistro-style dish. An irresistible taste for those who love it.

A rich dish of pork blood sausage (Boudin Noir) and seared foie gras, one of the world's three great delicacies. The red wine sauce enhances its richness.

Roasted beef heart. Low in fat, it offers a firm, chewy texture and a light meat flavor.